Eddie’s Chilli Jam joins the #FBC5 StrEAT Party

Mo Ellis (@eddieschillijam), the entrepreneur behind Eddie’s Chilli Jam will be showcasing at the FBC5 StrEAT Party! Dig in to a bit about her delicious chilli jams and what foods are inspiring her!

Tell us about yourself. What’s your name and business name? What is your website and URL, twitter handle and URL?

My name is Mo Ellis and my company is called Eddie’s Chilli Jam. We can also be contacted on 07939 341 104.

Tell us a little bit about who you are, what you serve and where we can find you trading?

We are artisan producers of premium chilli jams. Our products are handmade using 100% natural ingredients, and are sold mainly through our website. This summer, we will be trading at several food events, including Foodies Festival at Clapham Common and Taste of London at Regents Park. We are also interested in new custom, so all enquiries are welcome through our website, Twitter, or direct contact.

What can FBC attendees expect from you at the event? (ie – what type of food/beverage, what would the menu be, what would you be featuring, etc.)

Look for our stall and you can expect to taste some of the best chilli jam available! Our tasting table will contain complimentary foods for sampling, and we shall be on hand to demonstrate our products’ versatility and provide advice and tips on recipes.

Tell us why you would like to take part in FBC5?

As a small start-up, FBC5 offers the opportunity to get our products ‘out there’ and promote them on the same platform as more established brands before a national and international audience. Another benefit is unlike a periodical information resonates quickly – at the click of a button! The event both educates and inspires.

What inspired you to start your set-up? What are your future plans for it?

Our products are inspired by my West Indian father, Edwin Ellis, and they capture his love of Caribbean peppers and his fondness for English jams and preserves. His face features in our company logo. We are working on expanding our range to offer more choice, and plan to bring it to as many people as possible.

What does your set-up mean to you?

It is my biggest challenge ever! It’s hard work but really exciting and my confidence is growing all the time. I love it!

What makes the food/drink you serve so special?

Our jams represent my English heritage and West Indian culture in the ingredients used and traditional cooking methods employed to create it.

After yours, what other street stalls/pop ups/supper clubs out there do you think are really good?

If you can get a table, The Saltoun Supper Club run by Arno Maasdorp is exceptional. Moreover, the Jacobean and Elizabethan recipe inspired “Shakespeare’s Sauces” are delicious pour-on sauces created by Gregory Thompson.

Do you have a food blog? Who is your favourite food blogger? What positive effect are food bloggers having on the country’s food scene?

Although I keep an eye on them, I do not have a food blog nor follow anyone in particular. However, I do think that food bloggers have been instrumental in shaping the way we now shop, buy, cook and eat our food. They have helped to stimulate and widen interest in food, and to revive the best of the old ideas as well as to create new ones. They are a reflection of the true entrepreneurial spirit of this country and they inform, educate and help us to make better choices about what we eat.

What’s your favourite new ‘trend’ on the British street food scene at the moment?

I don’t have any favourites, although anything cooked by Jun Tanaka at Street Kitchen looks incredible. The man is a genius!

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